POP,POP,POP
- Cooking oil (I use olive oil.)
- Popcorn Kernels
- Seasoning mix of your choice
Directions
- Pour enough oil into the pot to coat the bottom and heat on medium-high heat until the oil shimmers. That means it's hot enough to pop your kernels.
- Add enough popcorn kernels to make a single layer on the bottom of the pot. Reduce the heat to medium, and put the lid on the pot. When you hear the kernels start to pop, hold on to the handles (use the potholders), and shake the pot over the heat source while the popcorn pops.
- When the popping slows down to the point that you don't hear a pop for 10 seconds, take the pot off of the burner, and turn off the stove. Don't worry if you hear a few more pops coming from the pot.
- Take off the lid, and dump the popcorn into the serving bowl. (This can be exciting if there are a few late poppers.) If your pot's really heavy, get an adult to dump it for you. Sprinkle a seasoning mix on the popcorn, and toss it with your hands.
- Feel free to mix it up with one of these flavorful variations! Simply mix in the ingredients to spice up the classic snack. Go Italian: Add a handful of grated parmesan cheese, a sprinkle of garlic powder and a sprinkle of mixed Italian herbs to the popcorn. Sugar and Spice: Add a shake of cayenne pepper, a sprinkle of garlic powder, a shake of celery salt and a dash of salt. Double Feature: Mix in a handful of peanuts, a handful of chocolate candies, and a sprinkle of salt. You'll be my BFF: Simply add a sprinkle of nutritional yeast, (found in health food stores), and a dash of salt.
Slow-cooked Pulled Pork
Ingredients
serves 12
- 1 medium onion, chopped
- 1/2 cup(s) ketchup
- 1/3 cup(s) cider vinegar
- 1/4 cup(s) packed brown sugar
- 1/4 cup(s) tomato paste
- 2 tablespoon(s) sweet paprika
- 2 tablespoon(s) Worcestershire sauce
- 2 tablespoon(s) yellow mustard
- 1 1/2 teaspoon(s) salt
- 1 1/4 teaspoon(s) ground black pepper
- 4 pound(s) boneless pork shoulder blade roast (fresh pork butt), cut into 4 pieces
- 12 soft sandwich buns or ciabatta rolls, warmed
- Dill pickles (optional)
- Potato chips (optional)
- Hot sauce (optional)
Directions
- In 4 1/2- to 6-quart slow-cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.
- Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender.
- With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.
- While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary.
- Spoon pork mixture onto bottom of sandwich buns; replace tops of buns. Serve sandwiches with pickles, potato chips, and hot sauce if you like.
Mini Tacos
yields 24
Ingredients
U.S. Metric Conversion chart
- 24 wonton wrappers
- 1 pound(s) lean ground beef
- 1 package(s) (1.25 ounces) taco seasoning mix
- 2 tablespoon(s) Pace® Picante Sauce
- 1/2 cup(s) Pace® Chunky Salsa
- 4 ounce(s) shredded Mexican cheese blend
- Sour cream (optional)
- Pitted ripe olives (optional)
Directions
- Heat the oven to 425 degrees F. Press the wonton wrappers into 24 (1 1/2-inch) mini muffin-pan cups.
- Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir in the taco seasoning mix and picante sauce.
- Spoon the beef mixture into the wonton cups. Top with the salsa and cheese.
- Bake for 5 minutes or until the wontons are golden brown and the cheese is melted.
- Garnish with sour cream and olives, if desired. Serve immediately with additional salsa.
